10 Quick Dinner Stir-Fry Recipes Under 280 Calories

 

3 Delicious Vegan Stir Fry Recipes

Video taken from the channel: Liv B


 

MY HEALTHY STIR FRY RECIPEQuick & Easy Meal Prep!

Video taken from the channel: Stephanie Macedo


 

Easy Keto Beef and Broccoli Keto Stir Fry

Video taken from the channel: Low Carb Recipes with Jennifer


 

Low Carb Stir Fry Recipe | 10 Minute Meals!

Video taken from the channel: Ronnie Frank


 

Simple & Quick Weight Loss Friendly Meal (Stir Fry)

Video taken from the channel: ObesetoBeast


 

Healthy Low Calorie Chicken Stir Fry Meal Prep Recipes To Lose Weight

Video taken from the channel: FlavCity with Bobby Parrish


 

How to make Lower Calorie Fried Rice that still tastes good.

Video taken from the channel: Ethan Chlebowski


10 Quick Dinner Stir-Fry Recipes Under 280 Calories | MyFitnessPal Who needs take-out when you can make a healthier and just-as-tasty version in the comfort of your own kitchen? Something magical happens when you sizzle up lean protein, bright veggies, and savory sauces–we simply can’t get enough!We’ve picked out 10 clever recipes that use cheaper pantry staples, but definitely don’t skimp on flavor. These delicious budget-friendly meals are sustaining, easy to make, and perfect for weeknight family dinners and in most cases, will run you less than $10. A Week’s Worth of Sheet Pan Dinners.

These recipes are easy to prep, and once dinner is in the oven, your work is done. Clean-up is a breeze, too! Quick and Easy Chicken Piquant “Amazing.

The layers of flavor were awesome.” – teresacaine. Simple Hamburger Stroganoff “My entire family loved it! And it [was] just as easy as stated.” – Becky. Need an easy-to-make dinner? Our top-rated quick dinner recipes make busy weeknights a snap.

You can make each recipe in 30 minutes or less! Top 10 Quick Dinners. Jason Nowak Updated: Nov. 26, 2019.

Our easy-to-make dinners make weeknight cooking super quick. Each recipe is ready in 30 minutes or less!Try our best meals under $10 for dinner tonight. I love playing around with different ingredients and spices in my stir-fry recipes.

As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. The beefy sauce and zippy peppers in. Delicious and nutritious dinners under 250 calories!

For many, dinner is the most calorie-dense meal of the day. Unfortunately, this can wreak havoc on anyone’s weight loss goals, as your metabolism begins to slow down towards the evening and into the night. 8 Quick Dinners Loaded With Pesto. Keep pesto in your pantry or freezer, and great meals are just minutes away.

Baked Chicken Schnitzel. This crunchy chicken recipe is an easy choice for a quick main dish. 45-Minute Meals. Get the family around the table and enjoy a flavorful dinner, fast.

Hamburger Steak with Onions and Gravy. Sometimes a salad just won’t do. Fill up on these tasty lower-calorie dinners that are surprisingly hearty and on the table in 45 minutes or less.

Sidestep ho-hum chicken with this scrumptious recipe. Fresh arugula gives it a peppery kick, while tangy. 7. Crunchy Vegetable Stir-Fry. Lots of veggies and lots of crunchiness describes this healthful dish perfectly.

Stir-fried with little oil and paired with herbs and spices, this low calorie Indian dish will whet your appetite. Clocking in at just 166 calories per serving, this deliciously hot stir-fry showcases eggplant, a good source of fiber and B vitamins. The Skinny: 166 calories per serving, 7.9 g fat (0.7 g.

List of related literature:

1 In 12-inch nonstick skillet, cook stir-fry vegetables and dressing over medium-high heat 2 minutes.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Accelerated dinner option: Any stir-fried entrée with meat (protein), sauce (fat), and vegetables (carb), including nuts (fat), such as cashew chicken, or beef and broccoli or Szechuan shrimp.

“The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss” by Rania Batayneh, Eve Adamson
from The One One One Diet: The Simple 1:1:1 Formula for Fast and Sustained Weight Loss
by Rania Batayneh, Eve Adamson
Rodale Books, 2013

Combine 4 cups of chopped peppers, onions, and zucchini with 2 cups sliced or chopped chicken, 2 teaspoons of sugar or honey, 2 tablespoons of soy sauce, 1 tablespoon of ginger, and 1 tablespoon of cornstarch and cook in a well-oiled (I prefer sesame oil) frying pan over medium heat.

“Camping For Dummies” by Michael Hodgson
from Camping For Dummies
by Michael Hodgson
Wiley, 2011

Add broccoli, bell pepper, mushrooms, and soy sauce; stir-fry until vegetables are crisptender, 2 to 3 minutes.

“You: On A Diet: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet C. Oz
from You: On A Diet: The Owner’s Manual for Waist Management
by Michael F. Roizen, Mehmet C. Oz
Simon & Schuster, 2006

1 teaspoon cornstarch 2 cups bite-sized broccoli 4 Add the tofu to the pan along with the vegetables stir-fry for 4 minutes, or until the tofu is golden and florets brown.

“Belly Fat Diet For Dummies” by Erin Palinski-Wade
from Belly Fat Diet For Dummies
by Erin Palinski-Wade
Wiley, 2012

Add the broccoli and chicken, and stir-fry for 5 to 6 minutes, or until the chicken is cooked.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
Callisto Media Incorporated, 2015

Then add the squash, broccoli, tofu, garlic, and bok choy, snow peas); 8 ounces firm tofu, cubed; 1 teriyaki sauce (cook for 3 to 4 minutes).

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School
by Jill Castle, Maryann Jacobsen
Wiley, 2013

Add the mushrooms, salted radish, dried shrimp, and fried tofu strips, and stir-fry until the mushrooms are lightly browned, 1 to 2 minutes.

“The Hakka Cookbook: Chinese Soul Food from around the World” by Linda Lau Anusasananan
from The Hakka Cookbook: Chinese Soul Food from around the World
by Linda Lau Anusasananan
University of California Press, 2012

Stir-fry 1 cup spinach* and onions along with 3 ounces shrimp in 2 teaspoons coconut oil.* If desired, add seasonings like fresh ginger, minced garlic, and crushed red pepper.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Stir in the rice, vegetables, 1 teaspoon Sriracha, and remaining 1 tablespoon soy sauce.

“One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes” by Scott, Ryan
from One To Five: One Shortcut Recipe Transformed Into Five Easy Dishes
by Scott, Ryan
Oxmoor House, Incorporated, 2016

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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123 comments

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  • My trick is to beat the eggs, mix with rice thoroughly and fry them together on mid-low heat. It takes longer time but you could get each grain of rice covered with fried eggs. Also you cut off a big amount of oil to fry the egg separately.

  • You always have good content budget friendly meals that is the freaking BOMB!! I need your Cook book for myself and my family members. ♥️♥️ regularly watching your videos allow me to have the staple you carry in my kitchen. thank you p.s YOU are getting more gorgeous as the months go by.

  • Love your recipes, simple and very tasty. Like your self, I love stir fry any day and any time of the day. I have some recipes on my channel and love watching yours

  • “That’s going to wrap it up for this one, I will ‘CASHEW’ in the next one” I see what you did there! Great videos Ethan, I like the content! I have had the thought for a long time how awesome it would be if there was a restaurant that cooked all the normal foods but versions like the ones you are doing in this series. You could go there and know that what you’re getting is going to be a healthier choice than the same thing at another place. But…. I have never worked in a restaurant and have no idea if it would work. Anyway good work man!

  • I’m sorry but am I missing something here? How do none of the comments mention that you could and should replace the sugar with something like stevia (or another 0 cal sugar substitute)

  • What are all the carbs from, seems a bit high for a stir fry
    edit* nevermind totally forgot about the rice, so cut that out and you’ll cut out alot of carbs, nice

  • 1.Get a rice cooker
    2. Save money and prep all the veggies urself in 20 mins and freeze in 2 gallon freezer bags.
    ( I use red/ green bell peppers, broccoli, green beans, cauliflower, carrots, garlic, onion)
    3. Get a less sodium saturated sauce
    Saves a lot of money.

  • Love this! I’m American and I started cooking at 7 years old, with my first dish being (a terrible) fried rice. I learned by watching Wok with Yan back in the day (not his fault it was terrible, I was 7yo). Fast forward to now, I’ve been living in China for 3 years, and I’ve done SO many trials on fried rice for the same reasons. My go to is to do the low-cal/high water version, but the day before. I put it in the fridge uncovered overnight and get the best of both. I also add some salt and MSG to the rice water to not need as much later on due to the rice actually having flavor as well. Great channel, I’m a fan:)

  • Hey Ethan, one trick us Chinese people use is to use leftoever rice in the fridge from the day before! It would be way less lumpy and soft for you 1.8:1 version!

  • Great video, but just a heads up:

    A calorie does not equal a calorie.

    Fat is good for your body (it doesn’t affect insulin levels which means it won’t be saved as body fat) and you don’t have to replace it. What you want to reduce when eating healthy-ish are (bad) carbohydrates. Those are the quick burning calories which will skyrocket your insulin leves and make you fat, full and tired.

    Veggies for example are good carbohydrates (and very, very healthy for thr body) and won’t make you fat. Sugars, rice, noodles etc., however, will.

  • Thanks so much for this video we have been trying it out ourself.

    We actually haven’t been able to make the restaurant quality rice yet as when I use the 1.2:1 ratio my rice is way to crunchy! Any tips?

    Thanks so much.

  • BEFORE I CLICKED ON THIS I SAID TO MYSELF ‘if he doesn’t use the song stir fry, he wasted an opportunity’ BUT YOU DID BLESS YOU JOHN HAHAHAHA

  • Veggie overkill of the restaurant one. Work in an American Chinese restaurant run by a family from Hong Kong off and on for fifteen years. They kept the veggies simple. Onions and bean sprouts. The veggie and tofu fried rices added peas and other veggies, but carrots, mushrooms, etc were never found. Plus they’ve never added much to the dish for me. But to each their own. For our fried rice at the restaurant it was the left over steamer rice from the day before. We’ve put the leftover rice in a colander the night before and put it in the cooler with plastic wrap on top. This dried the rice out and as you said that’s the key to restaurant style fried rice. The drier the cooked rice the better to absorb more of the spices and sauces used on it.

    Must add for anyone on a low carb intake like I am fried rice is a difficult dish to fit into your daily intake. 80 grams of carbs is over half my daily intake. And I’ve done the two meals a day deal. The way I found to fit carb dense meals into my daily calorie and macro intake was to only drink coffee in the morning and have a lunch with a lot of protein and low carb veggies. Then I could eat a big serving of fried rice or sushi rolls that I love. Being a carb lover it’s hard to stop eating carbs and the fact so many tasty foods are carb dense you have find workarounds. The other plus of eating like I do from time to time is I can have that first bowl of rice rather than the second.

    And underline the protein difference in the two. That’s why calories are so deceiving!!!! Shrimp are high in calories and have less protein and more fat per pound than chicken. And I LOVE shrimp. I will eat out at a hibachi grill and always order chicken and shrimp. Still I eat more chicken as a chicken breast is one of the best sources of protein around. I’d probably keep the chicken to keep the protein higher. It’s an interesting take on fried rice. We need to get you a rice cooker!!!:)

  • I’ve got a copper chef wok which is amazing!!! Nothing ever sticks but I digress. This stir fry looks amazing and I love to cook so this is definitely getting saved in my recipe playlist. My dad and I are always looking for healthier alternatives and looking to lose weight. Recently we both started this new system and you can check it out at this link here> https://bit.ly/2rggPLH if your interested. Anyways, this was an awesome video and I like how simple and quick it is to make. I will definitely subscribe and look forward to more of your videos. Big Like:)

  • Usually like the videos, good instructions and ideas, but you made a mess in this one, cut veggies all over the counter, rice all over the stove. Not your normally neat and clean prep/cook. You still get a thumbs up, I DO like how you use ALL of the ingredients you prepare and place in bowls. Many dump the ingredients and leave food in the bowl, clearly more for demo than to actually cook and eat.

  • As a Malaysian who’s eaten a lot of fried rice in his life, I have to admit that I prefer the mushier fried rice. The dry fried rice is rather difficult to swallow. Thus I’d look for a drink or some broth to make it easier to swallow.

  • I love Flav City! The video I saw on internet about the noodles said they smell fishy and suggest rinsing numerous times before putting in a pan and heating to get rid of excess water. But, if you don’t mind the fishy smell, don’t bother.

  • If we use basmati, cook with the wet rice ratio, but then add some coconut oil, spread it out and stick it in the fridge and use that leftover rice, it really feels the same as the high calorie version. Also increasing proportion of veggies to rice so you have same portion for volume but the density is lower would be great! you can also replace some rice with tofu too to bulk it up with lower calorie items

  • i guess i am here because you bought youtube ads. but all i see is in the “fat version” you use the improper way of cooking rice you should do 1rice 2 water but you fix it in “diet” one, you use oil like a lunatic in the first one second one you you spray…. buy a non stick pan and dont even use the spray if you are gonna save on oil.

  • just discovered your channel and i’ve been binging your videos:)
    what are those plastic containers that you use for the mise on place? are they reusable or do you throw them away after you’re done?

  • This is great content thanks for putting in the research. I just wish you could have laid off the MSG. It’s an artificial flavour enhancer. I make my own fried rice once in awhile too and, for someone who already enjoys fried rice in general anyway, the MSG isn’t necessary at all. You’ve already locked in various flavours with the onions/garlic, shrimp and soy sauce.

  • This is great..I am going to start doing this weekly…love how ur keeping the carbs down…and I am learning soooo much!! And also love how you list the cooking tools…just awesome!!!!

  • Another thing I do when I want to lower the calories is to increase the veggies to rice ratio, so if you have like 50gr mushrooms and 150gr rice, I would make 100gr each! Since they are usually not as calorie-dense, but are delicious, is not a bad substitution hahaha

  • Thanks. Bobby. did you rinse the noodles? I find them a bit smelly. If I rinse a lot. it not too bad. Have you tried PB2 yet.? if you put a tablespoon in the sauce. it’s an amazing peanut sauce with no fat.

  • This is the coolest low calorie video of yours I’ve seen. Did not realize rice texture actually made a significant difference in terms of calories. This is the quality content I subscribe to your channel for.

  • The ultimate fried rice is just just rice, egg white, oil, salt and pepper. I guess it is the minimal calorie you can have. However, minimal fried rice requires the highest level of stir frying skill. So it is actually a very high standard dish in Chinese restaurant. It is not something you can learn from a white dude who grows up eating pizzas and burgers. The high calories “chinese” dishes is invented by those chinese american restaurants to serve white dude.

  • Can’t you just stick that larger water volume rice in the fridge and wait a day for the surface of the rice to dry up for a less sticky result?

  • In terms of lowering the calorie of the rice, I’m not sure if it’s actually less because your low-cal version is cooked with more water and I learned that cooking starch actually improves the digestibility (which means you absorbs more calorie). What I would do though is use the initial ratio of water:rice, cook the rice in the pot halfway done, move the half-cooked rice on to a colander and steam it to finish cooking the rice. Steaming lets the excess starch drip down instead of letting it absorbs into the rice. Therefore less calorie:)

    CMIIW pls don’t attack me ��

  • I have to say I clicked because I thought it was a Binging with Babish vid, also the thumbnails are very alike, your work is awesome keep it a go

  • Where can I find exact measurements for the recipe on your videos? How come you don’t mention them on your voice overs? Thanks! I love your content!!!

  • Thanks for this I really want to eat something with low calories because i can’t eat much food in general so if i eat something that has lots of calories i can’t eat the rest of the meals

  • I must be the stereotypical guy who doesn’t know how to differentiate colors because I think that’s an orange shirt not yellow lmao.

  • Ethan: Use 0.8 water for 1 cup of rice for traditional fried rice
    Me: Oh wow I didn’t know that, that makes sense though to get that crunchier fried rice!
    Ethan: Don’t do that
    Me: Oh

  • Yum! Gonna try the cashew bowl first! I have to be soy free, tho. So am gonna sub Coconut Aminos sauce vs soy sauce. And will sub jackfruit, mushrooms or sliced, solid polenta (or a combo of all of ’em) vs soy-based vegan mockmeats.

  • If you don’t like the texture of the mushy rice, then just make normal fried rice, but less of it and then drink the extra water on the side lol.

  • It is very refreshing to see someone on YouTube not trying to push shitty fake humor into their videos and just being genuine. I like to watch cooking videos to learn and I learned quite a bit in this video so thank you. Definitely going to subscribe. This is the first video I have watched of yours and you seem like a very smart and knowledgeable person, I appreciate the effort you put into this.

  • Made this but swapped the rice for soba noodles and used shrimp just like the video and man was it delicious! Your channel has help me learn to understand food, keep em coming.

  • I’m usually using the Sweet Chili one, Teriyaki or Orange Chicken. Tried this one today, it’s good but holy sodium. Its double the Sweet Chili but of course less cals and sugar

  • Could you cook the rice with more water and let it sit in the fridge to dry out a bit? I’m wondering if that could work but keep the calories lower.

  • You should change the U to an A in your sign on the oven vent. LOL I’ve heard you refer to yourself as Hangry. LOVE LOVE LOVE your videos by the way. Best meal prep videos out there. I am struggling with my diabetes and I need to try your meal prep food but I’m not a great cook and am afraid to waste food if I screw it up. Which of your low carb meal prep videos would be the easiest to not screw up?

  • Love your content and this video as well man! However, this video style and even the thubmail are so dangerously similar to the babishes.

  • Here are the Macros:
    383 calories per meal
    7.6 grams of fat per meal
    18.2 grams of carbs per meal
    51 grams of protein per meal
    4 grams of fiber per meal

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  • Amazing information and I will for sure cook only the lo-cal version from now on for my family. Hmmmm…but I wonder if cooking the rice with a lot more water will result in the feeling…”I’m hungry” sooner than the dry rice? I’m afraid that is were the bowl of ice cream comes in and defeats the purpose of lo-cal! ��

  • Hi Bobby love all your videos! I’m seeking a healthy stir fry sauce for vegetables. Please help as I have tried several and I do not like. Trying with minimal ingredients just simple and easy. Thanks!

  • I’m so glad I ran into this! I’m so scared of making Asian food because I might fudge it up but this is easy as heck. I’m crossing my fingers I hope i don’t mess this up because i will be stuck for the next 6days with it��
    Thanks Bobby♥️

  • So glad I thought to type in veggie dinners! Lol I started infusions a month ago and just had my 2nd so the last few days I’ve eaten like crap because I have zero energy to go to the store… well still feel that way but the crap I’ve eaten has been causing heartburn and stomach cramps as I have no tolerance anymore it seems. It hit me I’d feel a heck of a lot better and less depleted of nutrients if I made an effort and grilled or fried even just straight veggies like squash, that’s when I saw Flav cooking stir fry and cravings for veggies kicked in overdrive. Meds do some bizarre things to the body but it’s amazing that with nausea and lethargy veggies are the first in my list of what sounds good. Thanks Bobby this looks amazing right now

  • My son was so excited about this recipe, he called his grandpa in Mexico to tell him about what I had made!!!
    I loved, loved, loved this recipe! (I made your baked salmon recipe ) ����������������������������❤️������

  • Can’t wait to make this. Just received my prep boxes and I’m ready to start prepping! What brand of shirataki noodles do you use? There are several on Amazon to chose from.

  • I’ve just tried this recipe and it’s awesome! This vid earned you a sub, great work! I can’t wait to watch the rest of your content

  • Please more Shirataki noodle recipes Bobby! You make them taste so good, I honestly prefer it over heavy traditional pasta. Skinny Pad thaiiii!!! keep it up!

  • Do a low fat chicken curry. Coconut milk/cream is too fattening, lot of oils, make one that’s healthier. Lot of Indian foods have too much fats.

  • Made this tonight and it was really good but next time I will take your suggestion and 1. get a good quality meat so it’s not as tough & 2. put a little soy sauce in at a time. I measured 1/4 cup and I’m so glad I went with my gut & didn’t pour it all in because it was a little too salty for my taste. If I had added the entire 1/2 cup I don’t think it would have been edible. This was super easy & I will definitely make this again Thank you!!

  • Thanks for your healthy food. What attract me to your side is you have the nutrient macros for each meal
    And that is what most of us looking for in a recipe

  • Love finding your show! Can you make more like this, it’s like I don’t have to limit myself to plain food, I think you making this is amazing! Thanks chef!

  • My family has never planned to make fried rice. We usually just end up with fried rice because there’s leftover rice and some random ingredients in the fridge. Nobody measured anything. But I LOVE how you broke it down and even measured out the ingredients so many others can enjoy it too!

  • Hey Bobby, I just made this. Oh boy! One for my belly for lunch, four more for next week.I used 2.5 pounds chicken tenders so I didn’t have to slice, and a pound of noodles (first time working with them, GREAT!) Thing is I had a LOT of chicken left over, which is fine by me, I can use them for another dish, but in your vernacular, “WHAT UP BRO? I portioned 5 tenders per lunch, since they looked smaller than your cut up pieces. I still had a dozen tenders left over. Thanks, keep the vids coming.

  • I honestly didn’t even mind the snow since we barely got any this winter and instead got like gale force winds and -20 with windchill temperatures for 3 months straight ��

  • Thank you SO MUCH for making an Chicken Stir Fry I can cook easily and quickly. It usually takes me an evening to cook all my meals for the week and this not only chopped it down significantly, but it’s healthy and I love the taste. The second I saw this one pop up Friday I knew I had my next week meals. Love most of your recipes and I really like the 30 minute meals. It still takes me a lot longer to cook those, but at least it’s not all night!

  • I’m so excited to try this for my next meal prep! I love your channel! Thank you for making my life easier when it comes to thinking of a new meal hahaha

  • Have you used Bragg liquid aminos in lieu of soy? Also the same company that makes Sriracha makes I think a chili sauce (perhaps garlic in as well) without the sugar? Throwing ideas at the wall here doctor:)

  • I’ve never liked fried rice, even as a kid because it was to dry and I didn’t like the oily texture. The “healthier” version might be the first kind of fried rice I like tbh.

  • Looks great. I’ll be trying this one. I have recently used tofu shirataki noodles to satisfy my pasta cravings. Mixed with some lean ground beef and tomato sauce it’s not that different from spaghetti.
    Love your videos friend. I’m down 21 pounds in the last 4 months or so, and your recipes have helped in that endeavor tremendously.

  • Instead of a cornstarch slurry, you should try using arrowroot! It’s a lot healthier than cornstarch and tastes exactly the same:)

  • No spice rub and no zest!!!!
    Who are you and what have you done with Bobby?!
    Jokes aside looks amazing (as always)… guess I’ll just have to give it a go

  • Oh!! Great video Ethan! I’m going to try the low calorie version.
    To clarify the calories, is that calorie count per serving? Or for the total food cooked?
    As in, is the whole wok of the restaurant style actually 2,000? Thank you!

  • I really appreciate how quickly you do your informational videos. You don’t drag it out and you fast forward parts too. Great job:)

  • I am afraid, what you have made, is rather unhealthy! The ingredients are either frozen or pre-cooked. The sauces have a lot of salts & preservatives. A better bet would be, use everything fresh. Just a suggestion.

  • Oh my gosh dude… i watched this video a longggg time ago and i finally just made it. I can’t believe how easy it is lol. everyone should be making it!! THANK YOUUUUUU

  • At any time we realize success and In other words actually win, in the event that we rise above we become more formidable as humans, we proceed into a completely new phase and then we can transform. This change what ever it might be and for whatever reason, is what enables you to be better as a person. Take hold of the modification and then let’s collectively render 2018 the best year of our lifetimes!

  • Wouldn’t choosing a lot of these pre made foods be an issue because of the added ingredients used that wouldn’t necessarily be there if you cooked it yourself? I’m only asking because I was told to always cook your own meals so that you know for sure what’s going in them. But if you have a different view on it, I’d like to be able to adjust because it does seem really convenient haha

  • Great vid OTB! It always surprises me how easy stir fry is to make. I love it when we go out but have never tried to make it on my own. Your vid was super easy to follow.

  • It looks delicious!! But I can not eat a lot of vegetables because it gives me a heartburn. I try my hardest to get one to two severing a day.

  • I need help.anyone. I’m tired of eating the same things over and over. Idk what else to eat. I’m a picky picky eater so that doesn’t help. I already drink lots of water, I don’t drink soda, I don’t eat candy or chips and no fast food restaurants…. another thing, I’m extremely impatient when it comes to losing weight. It gets me frustrated when my pounds on the scale when I weight myself go down but I don’t see a difference with my fat. Any tips to stop my self from being down on myself?

  • All of these recipes look incredible! I’m especially interested in trying the delicious-looking toasted cashew veggie bowl. Ooh maybe with some soba noodles instead of rice. Yummm, thanks for the inspiration, Liv!

  • Hi, i’m a big fan off your Chanel and i only can hope to achieve what you have. I need to lose 50 kg but don’t want to lose it fast. I’m really scared of loss skin. I putt together this meal plan and i’m wondering if its to much food? To maintenance my current weight i need 3530 kcal weight loss 2824 kcal extreme Fat Loss fatt loss 2728.

    08:00 Breakfast (400g eggwhite:200 kcal) + (4 slices crispbread:180 kcal) + (200g tomato:40 kcal) + (400g milk:160 kcal) +(300g orange:140 kcal) 720 kcal

    10:00 Snack (100g oatmeal:67 kcal) + (1 banana:90 kcal) + (Kvarg 250g: 160 kcal) 317 kcal

    12:00 Lunch (200g chicken breast: 228 kcal) + (200g borccoli: 66 kcal) + (100g rice: 130 kcal) 424 kcal

    15:00 Snack (60g almond:300 kcal) + (300g apple:156) 456 kcal

    16:00 Snack (100g oatmeal:67 kcal) + (1 Banana:90 kcal) 157 kcal

    19:00 Diner(200g chicken breast: 228 kcal) + (200g broccoli: 66 kcal) + (100g rice: 130 kcal) 424 kcal

    20:00 Snack (Kvarg 250g: 160 kcal)

    Total:2815 kcal

    Kvarg nutritional value:
    100g
    90 kcal
    Protein: 12 g
    carbohydrates: 3,4 g (varav sockerarter: ingen uppgift)
    Fatt: 0,3 g

  • Made this for the inlaws on Sunday but used rice noodles and it was a hit. I don’t think I have ever made a dish from you that wasn’t a hit….thanks for making me look good….lol

  • Hey man I just wanted to let you know that you helped me in my weight loss journey. About 2 years ago I was 290 lbs(6’4ft) and was gaining weight fast. I stoped playing basketball after high school and continued to eat like I was when I was playing every day. I noticed I had a food baby and man boobs. I was wearing hoodies all the time to cover up my fat. It was around June(Midwest hot weather) and I was embarrassed to wear a T-shirt. I became a little depressed because I was very unconfident around girls because I had become really fat(that was probably my main motivator to loose weight). It sucked and I had enough with being fat. I started eating good and running. It took a while to get the ball rolling, but once I got on it, the weight practically fell off. About a year later I had lost 60–70 pounds. But I wasn’t finished. I didn’t want to stay skinny, but I wanted to get BIG. Another year later and probably 40 things of whey protein(and like all my money and time) I gained 25-30 pounds of muscle. Now I’m in the gym 3-5 days a week and am not afraid to wear a t-shirt anymore( actually now I like my shirts tighter lol). But I just wanted to say thanks for really inspiring me, when I saw how much weight you lost I knew I could do the same. Thanks and best of luck to you.

  • It’s time for me to make a change. I’m 6’2 330lbs and I’m tired of being a fat ass LOL! My main reason for weight loss is to avoid health problems down the road in life. Luckily, I don’t have any “body image” issues, my reason is mainly for just health. I would like to cut weight, and then move onto lifting. I’ve been wanting to do HIIT workouts because I get super bored just running, If I’m going to cardio, I’ve got to stay interested. Anybody have any experience with HIIT training? Did it work good for you? Any tips would be greatly appreciated!! Thanks!

  • Man, your videos are great! Just found your channel some days ago. Very professional! For this video I was surprised to see only the Chinese style. How about a video on Nasi goreng or Omurice?

  • I would leave out the rice and use cauliflower rice and up the fat with healthy fats like grass-fed butter or olive oil. Thanks for a fast great tasting recipe!

  • HEY I LOVE YOUR VIDEO’S AND YOUR CHANNEL I HAVE ALSO LOSTED WEIGHT I WAS 210LBS NOW IM 160LBS IM HAPPER AND LOVING LIFE I RUN 8MILES A DAY FIVE DAYS A WEEK I KEEP PUCHING MYSELF TO LOOK GREAT. I LIKE YOUR PERSONALITY YOU SEEM LIKE GREAT GUY AND LOVING PERSON I WISH I HADE FRIEND LIKE YOU BUT YOU FAMOUS PERSON SO YOU WONT READ MY COMMENT OR REPLAY SO YA I CAN ONLY WISH BUT ITS GREAT SEE YOUR WEIGHT LOSS TRANSMUTATION IM GLAD FOR YOU WELL HAVE A GREAT DAY MAN AND A GREAT WEEK ����������������✴

  • I’m curious why you didn’t just use the same water ratio and less rice? I think texture is more important than volume in fried rice. I guess that’s just preference.

    Glad to see your channel doing so well!

  • Actually freezing vegetables preserves the nutrients so often they are superior to fresh veg that have been lying in your fridge or pantry for days.

  • Definitely the kind of videos I like to see! Simple, easy and I can totally customize it for my needs. Not a chef either so thank you for this!

  • Didn’t expect prawns! Thought you’d go with chicken breast.
    I’d also probably go with 1 egg and 2 egg whites instead of 2 eggs, as well as just tweaking the ratio of veg&protein to rice

  • i only know it’s this easy from seeing u stir it up (shout out to bob marley) in ur old school FDOE vids. However I have been wondering if if still use the same sauces! Good vid idea

  • I just made the toasted cashew veggie bowl, and it was SO good! I used slightly different veggies and used bottled key lime juice instead of lemon but otherwise made as written. Not only was it delicious, but it was one of the only meals I’ve had for lunch that didn’t spike my blood sugar and left me feeling nicely full. Excited to have more tomorrow.:-) Thanks!

  • I eat Birds eye meals something very similar to that you also get it in the frozen section at the store, they’re in a blue bag and they have a variety of meals you can choose from, they’re good

  • Omg yes rep that Kirkland! This is the first actual meal I feel I can make and all you’ve done is shown the ingredients! Lol thanks

  • Thanks for the Video clip! Excuse me for the intrusion, I would appreciate your opinion. Have you considered Dinanlinson Perfection Guide Approach (just google it)? It is a great exclusive product for discovering a collection of tasty paleo recipes minus the normal expense. Ive heard some super things about it and my work buddy got excellent results with it.

  • I’M FINALLY BACK ON MEALPREP BANDWAGON! MAKING IT RIGHT NOW ❤❤ Junk food lured me in during holidays, but I finally deciced to stop ��

  • Not sure what I did wrong, lol. “Sauce” turned into a clumpy jelly consistency, and the broccoli which I may have chopped too small turned super wilted. It ended up looking like steak pieces in a dark broccoli jelly.
    Any ideas?

  • I also love fried rice but know it has a lot of calories so great video. I just wanted to advice you to add ginger as where I am from ginger is a must on this kind of dish well see you!

  • Omg I love your channel! The wok is perfect but I cringed when you stired with a fork �� its going to ruin the bottom! Looks super yummy tho!

  • Te amo, niña! tu y Amy son bomb.com �� jaja que chicas han recorrido un largo camino tan orgullosas de ti 2! Notificación y Snapchat Fam! ������

  • Yummy I love stir fry with beef and broccoli… Looks good, I’ll have to try it your way. Do you have kids? I have 2 boys(8yrs&1.5yrs old) they’re the best boys ever.

  • Looking for more stir fry sauces? Check out this blog post with 6 vegan stir fry sauce recipes! https://itslivb.com/2018/01/20/6-sauces/

  • Sri Lankan scientists discovered you can lower the calories of rice by up to 60% by simmering with a teaspoon of coconut oil and then refrigerating for 12 hours. It increases its “resistant starch” content through changes in chemical bonding. Amylose is the soluble starch, and when you cool it, it leaves the rice in the gelatinisation process and hydrogen bonds form in said amylose outside of the grains. This converts a lot of the soluble starch into insoluble starch, your body absorbs less due to the insolubility, and hey presto, less calories (and lower blood glucose peak). There is a similar trick to lower the glucose peak from pasta. You can even heat it up again and it doesn’t change the newfound properties. It would be interesting to see what the texture and cooking properties would be with rice prepared like this and used in this fried rice dish (where the rice is pretty much the main ingredient).

  • I prefer the mushi rice, you can add a grated cauliflower and enlarge your portion or substitute a little of the rice and cut calories….

  • Yellow seems to work well on women with black hair and blue eyes. It’s a trifecta of some sort. Can’t wait to try these dishes ty very much!

  • Yellow seems to work well on women with black hair and blue eyes. It’s a trifecta of some sort. Can’t wait to try these dishes ty very much!

  • Thanks for this! That sriracha and almond butter sauce was so good! I made mine with brown rice, broccoli, baby portabella, onion and green pepper

  • Ok, i’m gonna admit i was definitely disappointed while on my search for Asian cuisine i clicked on your thumb nail of delicious looking food to find out you were not Asian. I’m so lucky i decided to hear you out and watch! Every bowl looks legit and yummy. I’m gonna try every recipe!! Where’d you get your bowls? Oh btw, i’m definitely subscribing! Thanks

  • Cabbage, bell peppers, baby corn, frozen garden peas and sugar snap peas are my favourite stir fry ingredients and I serve it with noodles. I love bok choy but for some reason ive never used it in a stir fry so I definitely need to try it! ��

  • I’m a new subscriber, actually found your podcast first and now I’m stalking you here and on instagram as well haha. Love the inspiration and these all look amazing!

  • Just made the spicy almond one and I really liked it!
    I didn’t have all the ingredients so I improvised: rice noodles instead of rice, brown sugar instead of mapple syrup, lemon juice instead of orange, liquid aminos instead of soy sauce, buffalo sauce instead of sriracha, shiitake instead of portobello and spinach at the end instead of kale at the beginning. Otherwise, identical. ��

  • Where does it snow in April?? I cant wait to try these recepies! Orange juice! yum! Never thought! Ill try the almond one! The sauce probably tastes close to peanut sauce (which I do have in the fridge, but i want to try your recepie!) SO exciteddd

  • i clicked on your video bc i’m highkey stressed out from school and can i just say you always bring a calming presence omg thank u for being u ����

  • Oh my goodness! The sauce on the orange stir fry is phenomenal! I used tapioca starch instead of cornstarch and it worked well! I also used what veggies I had, portabello mushrooms, bok choy, and some orange bell pepper. And I added some green onion on top and raw cashews for crunch. This is amazing thank you so much! Cant wait to try the others this week:) ps it tastes the exact same as a favorite dish I get at a restaurant nearby!

  • Hey, Just wanted to say that in a matter of a week your channel has become one of my favourite cooking ones. Please make more of those Lower calorie option videos on a variety of dishes and sweets? I have not seen many sweets made by you. Keep it up

  • Another amazing video! I have never been disappointed by one of your videos. They are always exceptional. The recipes are always a perfect blend of easy, but still homemade, healthy, but still tasty! And the cinematography is always good too. ❤️ sending love from Hawai’i!

  • They all look so delicious!! To me your top looks more orange like the ingredient in your recipes, or maybe a very orange-y yellow. Interesting how people perceive colors differently.

  • I love how you use frozen vegetables! You mentioned it in previous videos and gave me the best idea for saving money and having quick meals to cook! It helped keep me on track.

  • DONT COOK WITH OLIVE OIL GUYS! It turns carcinogenic! Its not meant to be cooked. Use avacado oil, which has a higher boiling point.

  • All those sauces looks soo good! It’s a perfect way to make some rest of food super tasty �� Thanks you for all this inspiration ♡

  • This looks so nice!��
    But you’re going to ruin your pan with the fork and metal utensils�� use silicone or wood and try not to scrape it! You’ll scratch it and it’ll ruin!xx

  • Do you use salty or sweet soy sauce? And is that the kind of soy sauce you usually use in your recipes when you use soy sauce? The meals look delicious, I love your channel!

  • I’m telling you, brotha. Make the “Evenin’ Stir-Fry” series in alternation with “Mornin’ Oats” and discuss topics over your dinner. You’ll have a full day of experiences under your belt that you can discuss with us as we eat our dinner as well. I think it’d be a big hit.

  • The yellow looks really nice on you. It looks lively and happy. I definitely would try the orange chicken one, but I never see bok choy in our supermarkets. Fresh ginger on the other hand, I always have laying around since I can grow it myself year round in our tropical climate. I have ginger growing in garden pots, and turmeric too. Actually the best time to harvest just passed as the plant go dormant and die down in the dryer season, and the roots/ryzome are huge. They’ll start sprouting again soon when the rain comes daily again.

  • All 3 of these look delicious! Stir fries are my “go to” meals on busy nights, or the night before I do the grocery shopping, to clear out the veggie bins in the fridge!! I love all 3 of the sauces, too…because the heart of a good stir fry is the Sauce….Thumbs Up..

  • Man, I can’t imagine the taste of that fried rice (even restaurant style) that only use soy sauce, salt, and pepper (or with buillion too). That’s still tasteless for me.

  • Love! Looking forward to trying all of them! Recently tagged you in a post on Instagram using your Sweet and sour sauce with some Chickun pieces I created with tvp and vwg. I put the recipe if you want to check it out. Super fast and easy. Reminded me of boneless chicken wings from forever ago. Paired beautiful with your sauce! Yum! ���� Thank you for sharing ��